辽宁农业科学Issue(3)：38-42,5.DOI:10.3969/j.issn.1002-1728.2025.03.007
不同干燥方式对葛根全粉香气成分的影响
Effects of Different Drying Methods on Aroma Components of Pueraria Whole Powder
摘要
Abstract
In order to study the effects of different drying methods on the aroma components of Pueraria whole powder,Guige No.1 was taken as the research object.Headspace solid phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS)were used to detect the fresh pueraria and the pueraria powder of three drying methods:hot air drying,vacuum drying and freeze drying,and the main flavor sub-stances were analyzed.The results showed that 37,58,57 and 58 volatile aroma components were detected in fresh pueraria root,hot air drying,vacuum drying and freeze-drying,respectively.The components contained alcohol,ester,aldehyde,ketone,acid and hydrocarbon.The three drying methods reduced the contents of main alcohols such as n-hexyl alcohol and cis-3-hexenol,increased the contents of 1-octene-3-alcohol and linalsol,and significantly increased the contents of esters,aldehydes,ketones and hydrocarbons,which en-riched the flavor components of pueraria powder.Compared with the other two drying methods,vacuum drying method does not produce 1-amyl alcohol,which is not conducive to fragrance,and can better retain the fra-grance of pueraria root.It is a drying method worth promoting for the processing of pueraria root products.关键词
葛根/干燥方式/香气成分Key words
Kudzu root/Drying method/Aroma component分类
轻工业引用本文复制引用
王瑢,覃春燕,石方刚,肖冬,何龙飞,王爱勤..不同干燥方式对葛根全粉香气成分的影响[J].辽宁农业科学,2025,(3):38-42,5.基金项目
国家自然科学基金项目(32260680) （32260680）
财政部和农业农村部:国家现代农业产业技术体系建设项目(CARS-21) （CARS-21）
广西重点研发计划项目(桂科AB22080090) （桂科AB22080090）
